Search

White Tin Bread (Extra Soft without palm)

Ingredients

  • 10000 g - 100% Flour
  • 300 g - 3% Crème Supersoft Wit sans Palme (white)
  • 200 g - 2% Fresh Yeast
  • 150 g - 1.5% Salt
  • 5500 g - 55% Water approx.

Working method

  • Knead all ingredients into a smooth and well developed dough
  • Dough temperature: approx. 27ºC
  • Scale: Dough pieces approx. 900 gram and rounding
  • Dough proof: Approx. 40 minutes
  • Mould as a long loaf. Place the dough pieces into baking tins
  • Final proof: Approx. 70 minutes
  • Baking: Approx. 30-35 minutes at 235ºC